RED PEPPER PASTA

• 1 pound linguine pasta noodles or any pasta of your choice
• Red Pepper Sauce
• 2 red bell peppers
• 2 garlic cloves
• 1/4 onion
• 1/2 cup +2 tbsp unsweetened almond milk
• 1/4 cup nutritional yeast
• 1/4 cup sun-dried tomatoes
• 1 tsp salt
• 1/2 tsp pepper
• 
  

INSTRUCTIONS

Preheat oven to 450 degrees F.

In a large pot of boiling water cook your pasta noodles according to the directions on the package.

Cut bell pepper in half and remove seeds. Place bell pepper on a baking tray lined with parchment pepper and place in preheated oven for 10 minutes. After the 10 minutes take out of oven and place the onion and garlic cloves to the tray, leaving the bell pepper on the tray. Bake for 7 minutes.

After bell pepper, onion and garlic is out of the oven place all three items along with the remaining sauce ingredients into a blender or food processor and pulse until sauce is formed. You can blend until sauce is smooth or until sauce is almost smooth leaving it a bit lumpy. You will know when you can see little pieces of the onion and bell pepper.

Combine cooked pasta noodles with the sauce in a large pan over medium heat, Give it one good mix, and let warm up for 3 minutes. Turn off heat, sprinkle over 2 tablespoons of nutritional yeast, a sprinkle of chili flakes and enjoy.